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japanese strawberry shortcake cake 336660823 q1

Light Japanese Strawberry Shortcake Cake Recipe

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Servings: 1
Course: Dessert, Snack
Cuisine: Asian, Japanese
Ingredients Method Notes

Ingredients
  

  • 4 large eggs room temperature
  • 1/2 cup + 1 tbsp granulated sugar 120 g
  • 1 cup cake flour 120 g
  • 3 tbsp unsalted butter 40 g, melted
  • 2 tbsp + 2 tsp whole milk 40 ml
  • 2 cups heavy whipping cream 480 ml, cold
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries halved or sliced, with a few whole for the top

Method
 

  1. Prepare the sponge cake.
  2. Preheat the oven to 340°F (170°C) and line the bottoms of two 6-inch round cake pans with parchment paper, leaving the sides ungreased.
  3. Whisk the eggs and sugar together in a bowl over a hot water bath until the mixture is warm to the touch and the sugar dissolves.
  4. Whip the mixture in a stand mixer on high speed for 8 to 10 minutes until it is pale, thick, and forms ribbons when the whisk is lifted.
  5. Sift the flour into the batter in three stages, folding gently with a spatula after each addition.
  6. Combine the melted butter and milk in a small bowl, stir in a small portion of the batter to lighten the mixture, and fold it back into the main batter.
  7. Divide the batter evenly between the pans, tap them on the counter to release air bubbles, and bake for 25 minutes until the tops spring back and a toothpick comes out clean.
  8. Allow the cakes to cool completely before removing them from the pans.
  9. Prepare the whipped cream.
  10. Beat the cold heavy cream, sugar, and vanilla extract in a chilled bowl until stiff peaks form, taking care not to overwhip.
  11. Assemble the cake.
  12. Trim the tops of the sponge cakes to create two flat, even layers.
  13. Place the first cake layer on a stand, spread with a generous amount of whipped cream, add sliced strawberries, and top with a small amount of additional cream.
  14. Set the second cake layer on top and press down gently to secure it.
  15. Frost the top and sides of the cake with the remaining whipped cream, smoothing it with a spatula or creating rustic swirls.
  16.  
  17. Decorate the top with whole strawberries and pipe additional whipped cream around the edges if desired.

Notes

Flour Choice: I always use cake flour for this because all-purpose makes the crumb far too heavy.
If you cannot find it, you can make a quick version by replacing two tablespoons